5. Add eggs one at a time, beating well after each addition.
6. Mix in flour, followed by mango puree, until the batter is smooth and well combined.
7. Pour the batter over the prepared crust and smooth the top.
8. Bake for 1 hour or until the center is set and the edges are lightly browned.
9. Allow the cheesecake to cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
10. Garnish with mango slices and mint leaves before serving if desired.
Prep Time: 25 minutes | Baking Time: 1 hour | Chilling Time: 4 hours | Total Time: 5 hours 25 minutes
Kcal: 420 kcal | Servings: 12 servings
ADVERTISEMENT
